Save A vibrant, easy weeknight meal featuring juicy chicken strips, colorful bell peppers, and onions roasted together on one pan for minimal cleanup and maximum flavor.
This sheet-pan chicken fajitas recipe came to the rescue when I needed dinner on a busy evening. The bright bell peppers and spices made everyone excited for supper, and cleanup was a breeze since everything cooked on one pan.
Ingredients
- Chicken: 1 ½ lbs (680 g) boneless skinless chicken breasts or thighs sliced into thin strips
- Vegetables: 2 bell peppers (assorted colors) sliced into strips 1 large red onion sliced into thin wedges
- Marinade & Seasoning: 3 tbsp olive oil 2 tsp chili powder 1 tsp ground cumin 1 tsp smoked paprika ½ tsp garlic powder ½ tsp onion powder ½ tsp salt ¼ tsp black pepper ¼ tsp cayenne pepper (optional for heat)
- To Serve: Warm tortillas (flour or corn) lime wedges fresh cilantro chopped sour cream salsa and/or guacamole (optional)
Instructions
- Prepare Oven:
- Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
- Mix Marinade:
- In a large bowl combine olive oil chili powder cumin smoked paprika garlic powder onion powder salt black pepper and cayenne (if using). Mix well.
- Coat Chicken & Veggies:
- Add chicken strips bell peppers and red onion to the bowl. Toss until everything is evenly coated with the seasoning mixture.
- Arrange on Pan:
- Spread the chicken and vegetables in a single layer on the prepared baking sheet.
- Roast:
- Roast in the preheated oven for 18–20 minutes tossing halfway through until chicken is cooked through and vegetables are tender with slightly charred edges.
- Serve:
- Serve immediately with warm tortillas a squeeze of lime and your favorite toppings such as cilantro sour cream salsa or guacamole.
Save Sharing these fajitas with my family has become a busy weeknight tradition. Everyone tops theirs just how they like for a fun and colorful meal.
Required Tools
Large mixing bowl chefs knife cutting board large rimmed baking sheet parchment paper or foil tongs or spatula
Allergen Information
Contains none in main recipe. If serving with flour tortillas or sour cream contains gluten and dairy respectively. Always check ingredient labels for hidden allergens.
Nutritional Information
Per serving without tortillas and toppings: Calories 260 Total Fat 11 g Carbohydrates 10 g Protein 31 g
Save Bring these sheet-pan fajitas to your table and enjoy a fresh delicious dinner with minimal effort. They are perfect for busy nights or casual gatherings.
Kitchen Guide
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well and provide moist, flavorful results when sliced thin and roasted.
- → How do I prevent the vegetables from becoming soggy?
Slice peppers and onions evenly and roast at a high temperature to keep edges slightly charred and crisp.
- → Is it possible to prepare this dish ahead of time?
Absolutely! Marinade chicken up to 2 hours beforehand and store cooked fajita mix covered in the fridge for up to 3 days.
- → What can I serve alongside this dish?
Warm tortillas, fresh lime wedges, chopped cilantro, and toppings like sour cream, salsa, or guacamole complement the flavors well.
- → Can I swap the protein for other options?
Yes, sliced beef, shrimp, or portobello mushrooms make excellent alternatives for variety.